The yogurt and peanut butter will be a bit stiff to work with at first, but will be easier to stir as the yogurt melts slightly.



Ingredient Checklist


Instructions Checklist
  • Place the cookies in a small zippered plastic bag and seal tightly. Using a meat mallet or the back of a large spoon, coarsely crush the cookies and set aside.

  • Using a fork, stir 1/2 cup frozen yogurt and the peanut butter together in a medium bowl until well blended.

  • Spoon the remaining yogurt evenly into an 8-inch pie pan. Using two spoons, drop even spoonfuls of the peanut butter mixture evenly over the yogurt.

  • Sprinkle the cookie crumbs evenly over all. Drizzle the syrup over the cookie crumbs. Cover tightly with foil and freeze until firm or at least 4 hours.


This recipe excerpted from The 4-Ingredient Diabetes Cookbook, 2nd Edition. ©2016 by Nancy S. Hughes.

Nutrition Facts

190 calories; fat 5g; saturated fat 1g; trans fatty acidg; cholesterol 10g; sodium 140mg; potassium 240mg; carbohydrates 29g; dietary fiber 1g; sugars 20g; protein 7g.